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4.86 from 21 votes
Perfectly Sweet Chocolate Chip Pancakes Recipe
Prep Time
20 mins
Cook Time
20 mins

Let my Perfectly Sweet Chocolate Chip Pancakes recipe give you the breakfast break you deserve, taking you back to when you were a kid.

Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Gemma Stafford
  • 2 cups (10oz/280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
  • 2 large eggs
  • 1 teaspoon vanilla extract, optional
  • 4 tablespoons (2oz/57g) butter, melted
  • 1 cup (6oz/170g) semi-sweet chocolate chips
  1. In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
  2. In a separate measuring jug, whisk together the buttermilk, eggs, and vanilla extract.

  3. Add the wet to the dry ingredients and lightly mix together. The secret to thick, fluffy pancakes is not to over mix. Stir it enough times to spell P.A.N.C.A.K.E, and then stop.

  4. Lastly, fold in the melted butter and chocolate chips. Resist the urge to continue to mix, lumps are perfectly fine.

  5. Put a non-stick frying pan or griddle on medium-low heat and allow a few minutes to warm.

  6. Spoon one big, heaping spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.

  7. Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
  8. Flip and cook for another on the other side for another 1-2 minutes to brown the pancakes. Enjoy hot from the griddle with butter and maple syrup.

Recipe Notes

Buttermilk is an essential ingredient in these pancakes. If you don't have any you can easily make a Buttermilk Substitute [Click here for recipe].